Boil or microwave potatoes in as little water as possible. Drain potatoes, reserving water. Mash potatoes well, adding 1-2 tbsp olive oil, pepper, and Romano cheese. Add water, a little at a time, while mashing, until a smooth consistency is achieved.

Pour sauce into pie dish and spread it out evenly. Spread potatoes over the sauce, use a fork to "scrabble up" the surface to give it an interesting appearance (if desired). Bake 30-45 minutes, until potato topping is lightly browned.